Monday's Leftovers: Enchiladas with Fresh Mango Salsa

Monday's Leftovers: Enchiladas with Fresh Mango Salsa

Use the elements left over from last night's bean and roasted corn salad to make a platter of oozing enchiladas. The salad acts as the filling for the enchiladas and the mango salsa tops the finished dish.

These exceptional enchiladas are perfect for a vegetarian Cinco de Mayo celebration. If you don't have a leftover corn and bean salad, the recipe details how to make it from scratch. To see how it's done,

Directions

Stack the tortillas and wrap tightly in foil, and bake for 10 minutes or until warm. Or microwave half of the tortillas at a time between 2 pieces of waxed paper on 100 percent power (high) for 30 seconds.

Meanwhile, for filling, in a large skillet cook onion, garlic, and jalapeño pepper in hot oil until tender; remove from heat.

Stir together 1/3 cup sour cream, the mole sauce, and water; add to skillet along with beans and half of the cheese. Spoon 1/3 cup of the bean mixture onto one edge of each tortilla; roll up. Place, seam side down, in prepared baking dish or dishes.

I made this last night and it was phenomenal. I didn't have any jalapeno on hand so instead added cayenne pepper to the garlic and onions, and it yielded the perfect amount of spice. It's a great vegetarian dish, especially if you have meat-eaters at your table!

I'm sorry, but corn and beans in my enchiladas? No thanks.
My favorite is cheese but I can stand a little chicken or beef and maaaybe refried beans...but anything else and they don't classify as enchiladas in my book.
And microwaved tortillas? Never in my kitchen. Those babies need to be lightly fried then given a dousing in some ground red chile sauce.
Mmm...
*end the Mexican (and/or Tex-Mex) food snob rant*

I'm sorry, but corn and beans in my enchiladas? No thanks.My favorite is cheese but I can stand a little chicken or beef and maaaybe refried beans...but anything else and they don't classify as enchiladas in my book. And microwaved tortillas? Never in my kitchen. Those babies need to be lightly fried then given a dousing in some ground red chile sauce.Mmm...*end the Mexican (and/or Tex-Mex) food snob rant*

Ground cumin is a staple in Mexican kitchens, it's a spice used in a LOT of dishes. The best is to buy it whole and grind it yourself in a mortar and pestle. That is why you keep seeing it in a lot of the recipes lately. I thought that was pretty obvious considering today is Cinco De Mayo.